Quick chhole masala

Ingredients:

While chhole (boiled): 1 cup
Onion (sliced): 1
Ginger (grated): 1/2 inch
Tomato (chopped): 1
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Kasoori methi: 1/4 tsp.
Mango powder: 1/4 tsp.
Cumin seeds: 1/4 tsp.
Black peppercorns: 1/4 tsp.

1. Heat oil and crackle the cumin seeds. Add peppercorns and onions and sauté until the onions are transparent. Add ginger, tomato and green chilli.
2. Sprinkle salt and mix well. Let cook until the tomatoes begin to soften. Add red chilli, turmeric, mango powder and kasoori methi and mix well. Let cook for about a minute.
3. Add the boiled chhole and mix well to coat with masala. Add very little water if required. Mix and let cook on medium flame for another 2 minutes. Sprinkle lemon juice and serve. 
4. This is a dry and quick chhole recipe for lunch box with plain or jeera rice.

Achaari egg curry

The Valentine's weekend and hubby's birthday the next day.. !! Well, had nothing special planned for the whole weekend as we both are busy at our respective work for the whole of February, and had planned to celebrate later, but this never means I could not cook some nice recipes for the weekend to make his day special, if not very elaborate.. So decided on making this Achaari Egg Curry and the fragrance of the masalas being fried and the wonderful pickley (achaari) aroma filling the house bought hubby rushing to the kitchen with a song "Tumne bulaya (bhi nahin) aur hum chale aaye.." !! So here's sharing my recipe of this dish which did wonders in my kitchen..

Ingredients:

Eggs (boiled): 4 (See here how to boil eggs:  How to make perfect hard-boiled eggs)
Dried red chilli: 2
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Pickle masala from any pickle: 1/2 tsp.
Yoghurt: 1/4 cup
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.

1. Add the whole spices: dried red chilli, fennel, coriander, fenugreek, cloves, bay leaf and 1/2 tsp. mustard seeds to a grinder and grind to a coarse powder.
2. Peel the boiled eggs and make cross on them as shown in the picture, being careful not to cut the egg all the way. Make cross-slits on all the eggs.
3. Very carefully take one egg and fill in the masala powder inside and then roll over the egg in the powdered masala. Keep aside. Repeat for all eggs. 
   
4. Heat 1 tsp. oil in a pan on medium flame and add the prepared eggs one by one. Fry them on all the sides for about 5 minutes, being careful the powdered masala does not come out of the eggs. Remove and keep aside. 
   
5. Now heat the remaining oil and splutter remaining 1/2 tsp. mustard seeds. Add the onions and fry until they start becoming brown. 
6. Add the ginger-garlic paste and fry until the raw smell goes away. Add tomato and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy.  
7. Add the pickle masala for the achaari flavour. Add red chilli powder and turmeric and mix everything well. Let cook for about 2 minutes.
8. Add the yoghurt and mix well. After a minute, add 2 cups of water and cover. Let the masala cook on medium flame for about 10 minutes. 
9. Remove cover, add the prepared eggs and mix well. Cook for 2 more minutes and turn off the flame. Cover again and leave for 10 minutes for the flavours to get infused with the eggs. Remove cover and serve hot !! I served with laccha paratha. See laccha paratha recipe: Laccha paratha (whole wheat).

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Achaari Tomato masala

Ingredients:

Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomatoes (chopped): 2
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Yoghurt: 1/4 cup
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Cooking oil: 2 tsp.(mustard oil/pickle oil)

1. Add onion, ginger-garlic, dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves, bay leaf and yoghurt to a mixer and grind to a fine paste. 
2. Heat oil and splutter the cumin seeds. Add the ground paste and fry on medium flame until it starts leaving oil on the sides. This will take about 10 minutes.
3. Add the tomatoes and sprinkle salt. Mix and let cook until the tomatoes are soft and mushy. Add red chilli, turmeric and garam masala. Mix and turn off the flame after a minute. Serve as a spicy side dish.

Simple Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 3 tsp.
Coconut (dessicated): 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Sugar: 1 tsp.
Mustard seeds: 1 tsp.
Urad dal: 1/2 tsp.
Peanuts: a few
Curry leaves: a few
Green chilli (chopped): 1
Onion (chopped): 1
Potato (chopped): 2

1. Add the poha in a colander and run under water to wet all the poha. When all the water is drained out, add salt, red chilli powder, cumin powder, coriander powder, sugar and coconut and mix well. Keep aside.
2.  Heat oil and splutter mustard seeds. Add urad dal, curry leaves, and peanuts. Add green chilli after half a minute.
3. Add the onions and let cook until they are transparent. Add the potatoes and mix well, let cook on medium flame until they are completely done, do not cover.
4. Add the poha and mix everything well. Turn off the flame after a minute and sprinkle lemon juice (optional) and serve !!

Green Broccoli Pulao

Ingredients:

Rice (boiled): 3 cups
Broccoli: 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Black cardamom: 1
Bay leaf: 1
Cinnamon: 1 inch
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Peas: 1/2 cup
Mint leaves: a few

1. Separate the broccoli florets and boil them in warm water. Drain the water and keep the broccli aside.
2. Heat oil in a pan and add the whole spices: cumin, black cardamom, bay leaf, cinnamon and cloves. Let them splutter.
3. Add the chopped onion and fry until they are transparent. Then add the ginger-garlic paste and fry until the raw smell goes away. 
4. Add green chilli and broccoli and mix everything well. Let the broccoli cook for about 10 minutes until it is soft and tender. 
5. Add peas and mint leaves. Add salt, red chilli and garam masala and mix everything well. Cook on medium flame until the peas are done. 
6. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and serve hot !!

I served this pulao with Murgh Dahi Masala.

Mix Masala Poha

Ingredients:

Poha (flattened rice): 2 cups
Oil: 4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Asafoetida: a pinch
Peanuts: a few
Onion (chopped): 1
Potatoes (finely chopped): 2
Green chilli (chopped): 1
Peas: 1/2 cup
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Mango powder
Chaat masala
Mint powder
Garam masala
(All spices as per taste)
Sugar: 1 tsp.
Coconut (dessicated): 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Add the poha in a colander and run under water. Keep aside. 
2. Heat oil and splutter mustard seeds, curry leaves, asafoetida and add peanuts. 
3. Add onions and fry until they are transparent. Add the potatoes, sprinkle salt and let fry for about 7-8 minutes until the potatoes are done and start browning on the edges. 
4. Add green chilli and peas and mix well. After about 2 minutes add all the powdered spices: red chilli, coriander, cumin, mango powder, chaat masala, mint powder and garam masala. Mix well and let the spices blend in for about 30 seconds.
5. Add the poha, sugar, lemon juice and coconut. Mix everything very well and turn off the flame after about a minute. Garnish with coriander leaves and serve !!

Royal Chicken Shorma

Ingredients:

Chicken: 200 gm
Onion (crushed in mortal-pestle)
Garlic (crushed in mortal-pestle)
Ginger (crushed in mortal-pestle)
Green chilli (chopped): 1
Tomato (chopped): 1
Mustard seeds: 1/2 tsp.
Onion seeds: 1/4 tsp.
Black peppercorns: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Sesame seeds: 1/2 tsp.
Cooking oil: 3 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Lemon juice: 1 tsp.
Yoghurt: 1/2 cup

1. Heat oil and crackle the whole spices: mustard seeds, onion seeds, peppercorns, fenugreek and sesame seeds. 
2. Add the crushed garlic and fry until it starts becoming brown. Add the crushed onion and fry until it turns transparent.
3. Add the crushed ginger, tomato and green chilli and sprinkle salt. Let cook until the tomatoes become soft and mushy.
4. Add red chilli, turmeric, garam masala, kasoori methi and lemon juice and stir well. Let cook for another minute and add the chicken pieces. Mix well and fry in the chicken with the masala for 2-3 minutes.
5. Add the yoghurt and mix well. Add a cup of water and mix, cover and let cook on medium flame for 15 minutes. Remove cover and cook for another 2-3 minutes. Turn off the heat and serve hot..